Creamy Chicken Tortellini Alfredo (30 Minutes)
This Creamy Garlic Chicken Tortellini Alfredo combines golden seasoned chicken, cheese-filled tortellini, and a silky homemade garlic Alfredo sauce made with heavy cream and freshly grated Parmesan Romano. It’s rich, comforting, and ready in about 30 minutes.
Servings: 6
Ingredients
- 3 medium boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1/2 teaspoon salt and pepper
- 1 teaspoon extra virgin olive oil
- 1 pound cheese tortellini pasta fresh or frozen
- Freshly chopped Italian parsley or basil for garnish
- Red pepper flakes for garnish
For the alfredo sauce:
- 2 tablespoons butter
- 4-5 gloves garlic finely minced
- 1 1/2 cups heavy cream
- 1 3/4 cups freshly grated Parmesan
- Pinch of salt and pepper
Instructions
- Start the chicken. Pat the chicken breasts dry and season both sides with the garlic powder, onion powder, dried basil, paprika, salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for about 5–7 minutes per side, or until golden brown and cooked through to 165°F. Transfer to a cutting board to rest.
- Start the garlic alfredo sauce. Wipe the skillet clean. In the same skillet once its been wiped, reduce the heat to medium-low and add the butter. Once melted, add the minced garlic and a pinch of salt and pepper, cook for 30–60 seconds, stirring often, until fragrant. Pour in the heavy cream and stir well. Bring to a gentle simmer.
- Cook the tortellini. While the cream sauce gently simmers on low, bring a large pot of salted water to a boil and cook the tortellini according to the package instructions. Reserve about ½ cup of the pasta water before draining (just in case you need it later to thin the sauce).
- Finish the Alfredo. Reduce the skillet heat to low. Gradually stir the Parmesan Romano into the cream sauce until melted and smooth. Only if needed, add a splash of reserved pasta water to loosen the sauce
- Add the chicken in. Slice the rested chicken into bite-sized cubes. Add the drained tortellini to the Alfredo sauce and gently toss until completely coated. Add the cubed chicken back to theskillet and toss everything together until warmed through.
- Serve. Remove from the heat and garnish with chopped Italian parsley or basil, red pepper flakes and additional Parmesan Romano if desired. Serve immediately.
Notes
- Heavy cream: Heavy cream gave me the smoothest, most reliable Alfredo sauce. Half-and-half also works, but I don’t recommend whole milk because it caused the sauce to seize in testing.
- Cheese: Use freshly grated Parmesan Romano for the smoothest sauce. Pre-shredded cheese doesn’t melt as evenly and can make the Alfredo grainy.
- Chicken: Chicken breast thickness can affect cooking time. Cook until the center reaches 165°F, then let it rest before slicing.
- Pasta water: Reserve about ½ cup before draining the tortellini. Only add it if the finished sauce needs loosening.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently over low heat or in short microwave intervals. Add a splash of heavy cream or half-and-half if the sauce has thickened.
Nutrition
Calories: 724kcal | Carbohydrates: 36g | Protein: 48g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 1167mg | Potassium: 521mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1280IU | Vitamin C: 3mg | Calcium: 505mg | Iron: 3mg